This recipe is intermediate
Pork Liver with Spiced Apples
Ingredients
Spiced apples poached in red wine
Muscat reduction
Pork liver
Preparation
In The Oven
Spiced apples poached in red wine
- In a saucepan, toast cinnamon, star anise, peppercorns, nutmeg and clove for 4 minutes. Add red wine, sugar, port wine, vanilla bean and orange rounds and bring to a boil. Add apples to the spiced red wine and simmer for 15 minutes. Turn off heat and infuse apples in saucepan for at least 1 hour.
- You may keep the remaining syrup in the fridge in order to use it for other recipes.
Muscat reduction
- In a saucepan, combine all ingredients and bring to a boil; then reduce heat and reduce liquid until texture is smooth and syrupy. Filter and set aside.
Pork liver
- Place oven rack in middle position and preheat oven to 400°F (200°C).
- In a heated skillet greased with clarified butter or sprinkled with Mycryo butter, sear slices of pork liver on each side until golden. Deglaze with 4 tbsp. (60 mL) of apple cooking juices.
- Transfer to a roasting pan and finish roasting meat in the oven for 5 minutes. Season with salt and pepper.
- Place a sliced apple on each dish drizzled with a little Muscat reduction along with a slice of liver.
Nutritional value (per serving)
- 792 calories
- 11 g of proteins
- 5 g of fat
- 109 g of carbohydrates
- 1 g of fibres
- 78 g of sugar
- 104 mg of sodium
